Coffee done. Workout done. And the soup pot is simmering away on the stove. The house already smells of allspice, cinnamon and rosemary with a hint of cardamom. Home-y smells that define comfort food.

BREAKFAST: If these don’t say “Good Morning” I don’t know what will! I may be heading down a slippery slope towards smoothie bowls… I hope not, (sorry to all of you smoothie bowl lovers) I’ve never actually had a smoothie bowl, but I think I’d prefer my smoothie through a straw and not as a soup. Anyway, the great thing about these papaya boats, is that you can fill ’em up with whatever you fancy! So, get creative and ENJOY.PAPAYA BREKKIE BOATS LOADED WITH ALL THE FRUITSServes 2-4Ingredients:
1 ripe papaya (I like the Brazilian ones!), halved and seeds removed
1 cup berry chia pudding
1 passionfruit, halved
1/2 cup blueberries
1/4 cup blackberries
1 mango, chopped
handful of cape gooseberries (physalis), halved
chia seeds, to sprinkle on top

Preparation: Fill the hollowed papaya cavities with berry chia pudding and dived the fruit evenly amongst both papaya boats. Serve immediately.
Today’s lunch and dinner recipes are from one of my favourite cookbooks The Gaza Kitchen: A Palestinian Culinary Journey by Laila El-Haddad and Maggie Schmitt. It’s just the kind of cookbook I love because it’s more than recipes, it’s a window into the food, culture, and the spirit and struggles of the people who call Palestine home. You’ll have to get the book for the recipes as they are not my own, but I have posted the ingredient lists.

DINNER: Rabbit was on sale yesterday, so rabbit is on for today. If you’ve never had rabbit or are saying “ewwww” right now, it is more delicious, and I think, better for you than chicken. I made a soupy-stew that is popular throughout the Middle East and is made with mulukhiyya leaves. The leaves are mucilaginous (think okra) and are HIGHLY nutritious. Fresh leaves are best, but in North American markets they are typically found frozen. These green leaves are known by many names: Mulukhiyah, mloukhiya, molokhia, molokhiya, mulukhiyya, malukhiyah, or moroheiya and are from the plant Corchorus olitorius commonly known as Jew’s mallow, Nalta jute, or tossa jute. People typically love mulukhiyya or hate. I love it! The broth can made with any meat, so if rabbit isn’t your game try chicken or lamb instead.MULUKHIYYAvia The Gaza Kitchen: A Palestinian Culinary Journey
For the broth:
flour (omit for Whole30)
salt
lemon
olive oil
onion
bay leaves
cinnamon stick
allspice berries
cardamom pods
black peppercorns
cloves
rosemary
nutmeg
mastic
saltFor the Mulukhiyya:
frozen or fresh mulukhiyya
chicken or rabbit
garlic
hot green chili peppers
coriander seeds
olive oil
salt